Banana Monkey Bread Muffins

Do you ever make something and think, "oh man, if this tastes even half as good as it smells/looks, then it's going to be amazing."

Or end up smacking (multiple) hands trying to keep them away so you can completely finish taking said item out of the pan?

This was one of those things.  They smelled fantastic cooking, and looked beautiful as I was taking them out of the pan.  I happened to be at my parents house visiting, and my dad couldn't keep his hands off of them.  Some of the muffins fell apart as they came out of the pan, and he was snatching those pieces up as quick as he could.  And yelping out, "Oh! Hot! Hot!"

I did warn him to be fair, but he retorted that this was how monkey bread is to be eaten--right away, so it's nice and hot.  And I think I agree with him!

The flavor of banana bread mixed with cinnamon and sugar is so tasty, I couldn't believe it.  These were all eaten before I got seconds!  Next time I'm making a double batch, that's for sure.

BANANA MONKEY BREAD MUFFINS 
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: buddingbaketress.blogspot.com

Muffins

• 2 3/4 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup chilled butter
• 1/2 cup milk
• 2-3 bananas, mashed

For Rolling

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 1 1/4 teaspoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Preheat oven to 400°F. Spray a 12-cup muffin pan with cooking spray and set aside.  In a medium bowl, stir together the dry ingredients. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse meal. Add the mashed bananas and milk and stir together with a fork just until the dough comes together. Turn dough out onto a lightly floured surface and knead a few times, until everything is incorporated, adding a little bit of flour if the dough is still really sticky. It will be a little sticky, and that's ok. Roll dough into teaspoon-size balls.  In a small bowl, stir together the granulated sugar and cinnamon. In a separate small bowl, melt the 1/2 cup of butter. Roll dough balls in melted butter, then roll in cinnamon-sugar. Place 4-6 dough balls in each muffin cup. Bake for 15-20 minutes, or until done-test with a toothpick. Remove from oven and allow to cool in pan for a few minutes. Gently remove muffins from pan by running a knife around the edges and allow to cool slightly before glazing. Make the glaze by whisking together the powdered sugar, milk, and vanilla. Drizzle over muffins using a fork.